Caribbean crabmeat salad with gingered dressing
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| -Sue Woodward | ||
| 1 | cup | Mayonnaise |
| 1 | tablespoon | Dijon mustard |
| 1 | tablespoon | Dry white wine |
| 1 | teaspoon | Ground ginger |
| ½ | teaspoon | Salt |
| pinch | Sugar | |
| 1 | pounds | Fresh lump crabmeat |
| 8 | Plum tomatoes; diced | |
| 1 | cup | Seedless cucumber; diced |
| ½ | teaspoon | Old Bay seasoning |
| ¼ | teaspoon | Ground white pepper |
| Mixed gourmet salad greens | ||
| Avocado slices | ||
| Purple onion rings | ||
| Mango slices | ||
Directions
1997 SOUTHERN LIVING ANNUAL
GARNISH
Whisk together mayo, mustard, white wine, ground ginger, salt, and sugar; cover and chill. Combine crabmeat, tomatoes, cucumber, Old Bay, and white peppper in a lg. bowl. Toss with mayonnaise mixture. Serve with greens on serving plates. Garnish, if desired.
Posted to MM-Recipes Digest by "Robert Ellis" <rpearson@...> on Sep 15, 1998
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